My neighbor harvested some pineapples and gave me 3 huge ones! So I made a sweet and sour vegetable curry and served it with white rice.
Onion -1 medium, cut into large squares
Garlic - 3 pods, chopped fine
Red chilli - 3 , broken
Cabbage - 1 cup, diced into big squares
Carrot - 1 medium , cut into thick rounds
Baby corn - 4, cut into thick rounds
Beans - 6, cut into 2 inch long sticks
Capsicum - 1 medium, cut into big squares
Pineapple - 4 tbsp, diced fine
Pineapple juice - 1/2 cup
Vinegar - 3 tbsp
salt
sugar - 2 tbsp
Pepper - 1tsp
Cornflour - 1tsp
Oil - 1 tbsp
Parboil the carrot, baby corn and beans.
Mix the pineapple juice, sugar, salt, pepper and vinegar and keep aside.
Mix the cornflour with 1/2 cup water and keep aside.
Use high flame through out the cooking process. Therefore, keep all ingredients near by.
Heat the oil in a vessel with a long handle.
Add the garlic and red chillies.
When it starts browning, add the onions.
After a minute, it will turn translucent.
Now add the parboiled vegetable, cabbage and capsicum into the pan.
Heat through for 3 minutes, stirring constantly.
Now add the pineapple pieces and heat for a minute.
Add the pineapple juice mixture and bring to a boil.
Add more water if necessary.
Mix in the cornflour solution and when curry thickens turn off flame.
Change vessel almost immediately and serve hot with fried rice.
